Chicken Spinach Meatballs
Ingredients
Chicken Meatballs
-
1
pound
ground chicken breast
-
2
cups
fresh or frozen leaf spinach, finely chopped
-
6
ounces
crumbled feta cheese
-
½
cup
panko bread crumbs
-
1
large
egg
-
1 ½
tablespoons
Dijon mustard
-
½
tablespoon
dried minced onion
-
1
teaspoon
dried oregano leaves
-
1
teaspoon
dried dill leaves
-
¾
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
Dill Pesto
-
3
cups
fresh spinach
-
¼
cup
fresh baby dill
-
2
cloves
garlic, peeled
-
3
tablespoons
pine nuts (or other nut)
-
¼
lemon
zest and juice
-
2
tablespoons
freshly grated Parmesan
-
½
teaspoon
coarse salt
-
¼
teaspoon
ground black pepper
-
⅓
cup
olive oil
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with a wire rack coated in cooking spray.
- In a large bowl, mix all meatball ingredients thoroughly.
- Form the mixture into 2-inch meatballs and place them on the wire rack with space in between.
- Bake for 10-12 minutes until the internal temperature reaches 160°F.
- While the meatballs bake, prepare the pesto by combining spinach, dill, garlic, pine nuts, lemon juice, Parmesan, salt, and pepper in a food processor.
- Process while drizzling in olive oil until the desired consistency is reached, then adjust seasoning as needed.
- Serve the meatballs with the pesto sauce for dipping.
Nutrition Facts (estimated)
Servings
6
Calories
343
Total fat
22g
Total carbohydrates
9g
Total protein
26g
Sodium
467mg
Cholesterol
100mg
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